Coca-Cola got a lot of attention in November when it announced it was going into the milk business. In fact, its extra-nutritious milk product was invented by some dairy farmers in Indiana.
My first true Winecast in 5 years to celebrate the 10th anniversary of this podcast and wine blog. Winecast 77 – Champagne originally appeared on Winecast. Licensed under Creative Commons.
Should dietary guidelines consider the environmental effects of our food choices? The government-appointed Dietary Guidelines Advisory Committee thinks they should. Congress, however, says no.
Kale and Aubry Walch plan to open the country's first vegan butcher shop. Their goal: to free vegans from enduring yet another tofurkey holiday.
When an assisted living facility closed—leaving sick residents abandoned inside—Maurice Rowland and Miguel Alvarez took charge and became heroes.
A real-life Willy Wonka invites scientists, designers, composers, artists and chefs to collaborate on novel foods and other cultural confections.
In England, cheese-making is an art stretching back hundreds of years. But recently, scientists have become interested in the microbes that make the country's artisan cheeses so tasty.
The Army has long used high-tech tools to make meals for our troops. Now, military scientists are turning away from pots and pans, and looking to 3-D printers to make nutritious food.
Advancements in online and mobile orders have become key ingredients for the company's recent success. Domino's innovations include an online pizza tracker and a voice-ordering app.
The Cook's Illustrated Meat Book gives tips on how to shop for, store, season and cook meat. Why shouldn't you pack your burgers too tight? Two America's Test Kitchen editors explain.
Just because the Food and Drug Administration recalls a supplement because it contains dangerous substances, doesn't mean the product disappears from the market.
Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren't as sensitive eat about 200 more servings of vegetables per year.
Most U.S. poultry is bathed in a little chlorine on the way to your plate. But that treatment is banned in Europe. Now "chlorinated chickens" are a sticking point in a trans-Atlantic trade deal.
In a culinary culture strongly tied to meat, new dietary trends are threatening the very foundation of traditional gourmet cooking.
If you don't think you like bitter foods, try them again. Jennifer McLagan, the author of Bitter: A Taste of the World's Most Dangerous Flavor, is on a mission to change hearts and minds.
There's a new wrinkle to the old debate over diet soda: Artificial sweeteners may alter our microbiomes. And for some, this may raise blood sugar levels and set the stage for diabetes.
Nutella, launched 50 years ago, has turned into a global phenomenon, boosting demand for hazelnuts. Now producers are looking beyond Turkey's north coast, where most of these nuts are grown.
Perdue Farms, one of the country's largest suppliers of chicken meat, says its hatcheries are working better now without antibiotics. Public health advocates call it "a big step" forward.
Foster Farms has been accused of poisoning its customers with salmonella bacteria. But in recent months, the company has become a leader in the poultry industry's fight against the foodborne pathogen.
Colorado is rolling out regulations for the edible marijuana sector, including "emergency rules," which spell out serving sizes. But for now, most of the dosage education is falling to pot shops.